Go Back

Mini Blackberry Lavender Cheesecakes

These mini blackberry lavender cheesecakes feature a crisp graham cracker crust, a creamy lavender-infused filling, and a smooth blackberry topping, all baked in a standard cupcake pan for easy portioning.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Blackberry Topping
  • 6 oz blackberries, pureed and strained Seedless for a smooth topping
  • 5 tbsp sugar
  • 2 1/2 tsp cornstarch
For the Crust
  • 3/4 cup graham cracker crumbs
  • 2 tbsp sugar
  • 3 tbsp butter, melted
For the Cheesecake Filling
  • 12 oz cream cheese, room temperature Bring to room temperature for best blending
  • 1/2 cup sugar
  • 1 1/2 tbsp flour
  • 1/4 cup sour cream Room temperature
  • 2 tsp lavender extract
  • 1/2 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup heavy whipping cream, cold
  • 4 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Violet gel icing color, optional For tinting the cheesecake
  • 12-14 blackberries For topping

Method
 

Preparation
  1. Purée and strain the blackberries until completely smooth and strain to remove seeds. You should end up with a little over 1/2 cup of puree.
  2. In a small saucepan, whisk together the blackberry puree, sugar, and cornstarch. Cook over medium-low heat until it thickens and turns glossy.
  3. Let the topping come to a brief boil, then remove from the heat and refrigerate until completely cool.
  4. Preheat the oven to 325°F (162°C). Line a cupcake pan with liners and lightly spray them with non-stick spray.
  5. Stir together graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of each liner and bake for 5 minutes. Let cool.
Baking
  1. Lower the oven temperature to 300°F (148°C).
  2. In a mixing bowl, combine cream cheese, sugar, and flour until smooth.
  3. Mix in sour cream, lavender extract, and vanilla extract until smooth.
  4. Add eggs one at a time, mixing just until each disappears into the batter.
  5. If desired, fold in violet gel icing color for a lavender tint.
  6. Divide the batter evenly among the liners. Bake for 18–20 minutes until edges are set and the center jiggles slightly.
  7. Turn off the oven, crack the door, and let cheesecakes sit for 10–20 minutes before refrigerating until fully chilled.
Finishing Touches
  1. Spoon the cooled blackberry topping over each cheesecake, spreading gently.
  2. Whip the heavy cream with powdered sugar and vanilla extract to stiff peaks. Pipe onto each cheesecake and top with fresh blackberries.

Notes

Store cheesecakes in the refrigerator to maintain the set and creamy texture. Assemble with whipped cream close to serving for best presentation.